200g Birch & Waite Balsamic & Olive Oil Vinaigrette
50g Vegetable Oil
500g Giant Cous Cous (Pearl)
240g Spinach & Beetroot leaves
100g Feta, crumbled
200g Cranberries, roughly chopped
½ bunch Mint Leaves, roughly torn
- Place bite sized pieces of pumpkin on a greased baking tray. Brush with oil and bake in a hot oven until cooked and golden.
- Prepare cous cous as per pack directions
- Serve salad ingredients on a platter, dress with Birch and Waite Balsamic & Olive Oil Vinaigrette
This salad is fabulous served warm or chilled.